March 30, 2026

Leg Of Lamb With Yoghurt Sauce

Serves:

Cooking Time:

< 60 min

Ingredients:

Leg of lamb:
1.5 kg deboned & butterflied leg of lamb
3 garlic clove(s), halved
1 lemon
peel of the lemon cut into ribbons
250 LANCEWOOD® Buttermilk
45 ml oil
15 ml fresh thyme, chopped
15 ml fresh rosemary, chopped
15 ml mixed peppercorns, crushed
5 ml Hot English mustard powder
10 ml coarse salt

Yoghurt sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 garlic clove(s), crushed
2 anchovies, finely chopped
45 ml caper(s), chopped
30 ml caper liquid
30 ml fresh mint, chopped

Method

Leg of lamb:

Cut slits in the meat using a sharp knife. Stick half a clove of garlic in each slit.
Place the meat in a glass dish together with the lemon peel. Pour over the buttermilk.
Cover and refrigerate overnight turning once or twice.
Preheat the oven to 190°C.
Remove the lamb from the marinade, cover and leave to stand to bring to room temperature.
Roll the meat up tightly and tie with string or wrap in meat netting. Rub the meat with the oil. Mix the thyme, rosemary, pepper, mustard powder and salt together. Rub all over the meat.
Place in a large oven casserole. Bake uncovered for 50 – 60 minutes or until meat is cooked to your liking.
Remove from the oven and leave to rest for 15 minutes before slicing.

Yoghurt sauce: Mix the yoghurt, garlic, anchovies, capers, caper liquid and mint together. Slice the meat and serve with the yoghurt sauce.

HINTS & TIPS:

Medium rare:

Medium: Cook for 15 – 20 minutes per 500 g at 190°C